Flaky, buttery and completely delicious, spinach and feta puff pastry scrolls are so easy to make and ready in just 30 minutes! These irresistible savoury pinwheels feature a creamy spinach and feta filling, wrapped in flaky, golden puff pastry. They are the ultimate finger food for parties, a lunchbox filler, or great as a side served with a big bowl of soup.
If you are looking for an easy appetiser for entertaining, a savoury treat for picnics or gatherings, then look no further than these gorgeous puff pastry scrolls!
Like ham and cheese pinwheels, homemade sausage rolls, cheese and Vegemite scrolls and spinach and ricotta tarts, these scrolls make the perfect finger food to serve to your guests. Aside from being completely delicious, they are also a guaranteed crowd pleaser at any party they are served at.
Just be sure to make a double batch, because they are sure to disappear - quickly!
And while they are great for parties, they are so much more versatile. They’re perfect for making ahead and keeping in the freezer for a lazy weekend dinner, an afternoon snack, or a last-minute lunchbox filler.
Using store-bought puff pastry makes puff pastry scrolls one of the easiest appetisers/dinners you can make! They are SUPER easy to prepare, with minimal fuss. In fact, they are so easy that it is a great recipe to get the kids involved with helping too.
Why You're Going To Love This Recipe
- Quick and easy – about 15 minutes of prep time is all you need. Just spread, roll, cut and bake!
- Versatile – they can be served at parties but are also perfect eaten hot or cold for lunch, dinner or an easy snack.
- So delicious - you just can’t beat the combination of flaky puff pastry with spinach, soft mild feta with the more intense flavour of parmesan cheese.
- Eat them hot, or cold - it's hard to stop at one!
- Freezer-friendly – perfect for making puff pastry scrolls ahead and then reheating in the oven when you need them.
- Conventional and Thermomix - the filling can be made conventionally, mixing by hand, or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
A few budget friendly ingredients are all thats required for these tasty little treats!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Spinach – frozen spinach from the supermarket makes the filling of these pinwheels. Just thaw and squeeze any excess liquid before making the filling. Soggy spinach = soggy pinwheels, and we want them to be nice and crispy!
- Feta – use a good quality, creamy Greek feta from the deli or dairy section of the supermarket.
- Parmesan – a little parmesan cheese is added to the filling, for its savoury and salty flavour. I recommend grating your own fresh parmesan, as pre-packaged shredded cheese won’t melt as well.
- Puff pastry – makes the crisp, flaky golden casing for the spinach and feta filling. In Australia, puff pastry is sold frozen in 25cm x 25cm ready-rolled squares that can be found in the freezer section in supermarkets. Elsewhere, frozen or chilled ready-made puff pastry can be found in supermarkets and grocers. Make sure the pastry is completely thawed before rolling the scrolls, to prevent the pastry from cracking.
- Egg – for the glaze. Brushing the pastry with a beaten egg will make puff pastry scrolls extra crisp and golden. If you require your scrolls to be egg-free, you can brush with a little milk instead.
- Sesame seeds – are sprinkled over the top of the scrolls before baking, for presentation and flavour. They can be left out or swapped for poppy seeds, if preferred.
Equipment Required
There's no need for any fancy equipment here. A sieve is helpful to drain the spinach, but you can also use your hands for this if you don't have one.
A bowl, spoon, serrated knife, baking tray and an oven are all that you will need. The filling can also be made in a Thermomix.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Filling
Place the defrosted spinach in a sieve and stain out any liquid. Use a paper towel to absorb any remaining moisture from the spinach.
Place the spinach, feta and parmesan cheese into a bowl and mix to combine.
Step 2 - Make The Scrolls
Spread the spinach and feta mixture evenly over the defrosted pastry sheets.
Starting at one end, roll the pastry tightly until you reach the other end.
*A little egg can be used to seal the edges.
Cut the rolls into approximately 18 pieces (9 pieces per roll) and arrange them on the prepared baking trays.
Step 3 - Bake
Brush with the lightly whisked egg and sprinkle over the sesame seeds or poppy seeds. Bake until lightly golden and crispy.
Expert Tips
- To make sure the pinwheels stay super crispy, it’s really important to strain all of the liquid from the defrosted spinach. Spinach holds a lot of moisture and you want to squeeze it all out. The drier the spinach = the crispier the pinwheels.
- Seal the edges of the pastry before cutting -this will help the scrolls hold together while baking.
- Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
- If the pastry is a little soft - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
- When the pinwheels are removed from the oven, they will appear soft. Transfer them to a wire rack to crisp as they cool.
- Storing & freezing - you can eat puff pastry scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze for up to 3 months.
FAQ's
Pinwheels are such a great make & bake ahead food, because they reheat so well! If you have an upcoming event and want to plan ahead, make them up to 3 days ahead and keep them in the fridge. Then, just reheat and serve!
Yes, you can! The pinwheels can be frozen un-baked or baked. Prepare the pinwheels as per normal. To freeze un-baked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze for 2 months. Puff pastry scrolls can be baked straight from frozen, just add an extra 5 minutes to the cooking time. Alternatively freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.
Puff pastry pinwheels can be reheated in a microwave, oven or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes, or until heated through.
Related Recipes
Who can resist the ultimate crunch of flaky, golden pastries? Not me!
Here's a few more of my most popular savoury pastry recipes:
Spinach and Feta Puff Pastry Scrolls
Ingredients
- 250 g spinach frozen, thawed
- 120 g feta cheese crumbled
- 40 g (¼ cup) parmesan cheese finely grated
- 2 sheets puff pastry defrosted
- 1 egg lightly whisked
- sesame seeds or poppy seeds optional
Instructions
- Preheat oven to 200 degrees celsius fan forced (220 degrees if using conventional).
- Line two trays with baking paper and set aside.
- Place the defrosted spinach into a sieve and strain out any liquid. Use paper towel to remove any remaining moisture from the spinach.
- Place the spinach, feta and parmesan cheese into a bowl and mix to combine.If using a Thermomix: Place the spinach, feta and parmesan cheese into the TM bowl. Mix for 20 seconds on Speed 4, or until completely combined (use the spatula to assist).
- Spread the mixture evenly over the defrosted pastry sheets.
- Roll the pastry tightly.
- Use a sharp knife to cut the pastry rolls into 9 slices.
- Lay the slices (cut side up) onto the baking trays).
- Brush with the lightly whisked egg and sprinkle over the sesame seeds or poppy seeds.
- Bake for 15 minutes or until lightly golden and crispy.
Notes
- To make sure the pinwheels stay super crispy - it’s really important to strain all of the liquid from the defrosted spinach. Spinach holds a lot of moisture and you want to squeeze it all out. The drier the spinach, the crispier the pinwheels.
- Seal the edges of the pastry before cutting - this will help the scrolls hold together while baking.
- Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
- If the pastry is a little soft - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
- When the pinwheels are removed from the oven - they will appear soft. Transfer them to a wire rack to crisp as they cool.
- Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze for up to 3 months.
- Freezing - pinwheels can be frozen un-baked, or baked. Prepare the pinwheels as per normal. To freeze un-baked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze for 2 months. They can be baked straight from frozen, just add an extra 5 minutes to the cooking time. Freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.
- Reheating; Puff pastry pinwheels can be reheated in a microwave, oven or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes, or until heated through.
Katie says
Can you use fresh spinach instead of frozen?
Lucy says
Absolutely!
Nicole says
Hi features recipe, how do you freeze these? Can you freeze them before cooking them
Lucy says
Absolutely! You can freeze either before baking or after! Simply prepare and place into an airtight container with sheets of baking paper between each layer. You can cook them from frozen.
Kay Vee says
I’ve made this recipe many times, it’s easy, delicious and impressive. I’ve also subbed ricotta for feta and It was every bit as delicious.
Lucy says
That's so great to hear!